https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Lap_Cheong 2026-10-23T14:00:18Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Lap_Cheong&diff=1768&oldid=prev 2026-09-23T16:40:10Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Lap Cheong (腊肠) - Chinese Food Wiki<br /> |keywords=Lap Cheong,腊肠,臘腸,Chinese sausage,La Rou,Clay Pot Rice,Guangdong Food<br /> |description=Lap Cheong (腊肠) is Cantonese-style Chinese dried pork sausage, distinct from La Rou (腊肉) cured pork belly.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Lap Cheong.jpg<br /> | caption = Lap Cheong<br /> | alternate_name = Chinese sausage; lap cheung; Cantonese sausage; wind-dried pork sausage<br /> | pinyin = Làcháng<br /> | type = Cured / wind-dried pork sausage<br /> | course = Ingredient / savory side<br /> | country = China<br /> | region = Guangdong / Hong Kong (Cantonese lap cheong); related Chinese sausages nationwide<br /> | other = Sweet-savory dried pork sausage — distinct from La Rou (腊肉 cured pork belly/slab)<br /> }}<br /> <br /> '''Lap Cheong''' (Simplified Chinese: 腊肠; Traditional Chinese: 臘腸; Pinyin: ''Làcháng''; Cantonese: ''laap céung''; also Chinese sausage or Cantonese sausage) is a thin, wind-dried or smoke-dried pork sausage seasoned with sugar, salt, soy, and rice wine, yielding a sweet-savory snap when steamed or fried. It is a staple ingredient in [[Clay Pot Rice]], fried rice, and steamed dishes. It is '''not''' [[La Rou]] (腊肉), which is cured pork belly or other slab cuts rather than a filled sausage casing. Related dried sausages (四川香肠, 广式腊肠 variants) share the family but differ in sweetness and spice.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Lap_cheong English Wikipedia]&lt;/ref&gt;.<br /> <br /> == Characteristics ==<br /> <br /> Appearance is reddish-brown, glossy, and slender; slices show a dense cured meat cross-section. Flavor is distinctly sweet-salty with wine aroma in Cantonese styles. Firm when raw/dried; softens when steamed.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Pork (often lean + fat), sugar, salt, soy sauce, Chinese rice wine, casing; optional rose wine or paprika-like color. Distinct form from slab [[La Rou]].<br /> <br /> == History and culture ==<br /> <br /> Cantonese winter curing traditions produce lap cheong as a pantry protein; Hong Kong and Guangdong menus list it in clay-pot and steamed minced pork dishes. English wholesale labels say &quot;Chinese sausage&quot; or &quot;lap cheong.&quot; Soft folk usage may call any cured meat &quot;腊味&quot;; this page covers the sausage form.<br /> <br /> == Serving and variations ==<br /> <br /> Steamed over rice, diced into fried rice, clay-pot toppings, or served sliced with greens. See [[La Rou]], [[Clay Pot Rice]], [[Guangdong Food]], and [[Hong Kong Food]].<br /> <br /> == See also ==<br /> <br /> * [[La Rou]]<br /> * [[Clay Pot Rice]]<br /> * [[Guangdong Food]]<br /> * [[Hong Kong Food]]<br /> * [[Char Siu]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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